Clean the Bella mushrooms with a damp towel to remove any dirt, slice and quarter them for even cooking.

In a large pot, melt the unsalted butter over medium heat and sauté the mushrooms until browned. Set aside.

In the same pot, add extra-virgin olive oil and brown the lean ground beef, breaking it apart and straining excess fat.

Stir in minced garlic, onion powder, dried thyme, and season with salt and pepper, cooking for about 1 minute.

Add the lower-sodium beef broth, 2% milk, Dijon mustard, and Worcestershire sauce; bring to a boil, then simmer.

Stir in the wide egg noodles and cook for about 7-8 minutes until al dente.

Lower the heat and mix in the sour cream, ensuring the noodles are well-coated.

Fold in the reserved mushrooms and let rest for 10 minutes to thicken the sauce.

Give it a stir before serving and add a dollop of sour cream if desired.